VEGETABLE SOUP *

                     1 soup bone with a good amount of meat on it
                     4 medium potatoes, peeled and cubed
                     6 large carrots, peeled and cut into rounds
                     2 large onions, chopped coarsely
                     2 cups shredded cabbage
                     2 cans tomato paste

 Boil soupbone in lightly salted water about 1 hour. Replenish water as
 needed. Drain bone from pot, remove marrow and meat from bone and setaside.
 Bring stock to boil and stir in marrow and meat. 
 Add vegetables and simmer until potatoes are beginning to soften. 
Strain vegetables from stock and let cool on paper towels. Bring stock to 
boil and let boil until reduced to thick liquid. Scrape sides 
and bottom frequently to prevent scorching. When thick, add tomato paste.
Stir frequently until liquid is reduced to thick paste. Spread paste onto 
greased cookie sheet. Spread vegetable mixture onto another cookie sheet. 
Turn oven to warm and place cookie sheets onto top rack. Open oven door 
slightly. Stock leather is done when firm but flexible. Vegetables are done
when completely dry. Store in separate zip lock bags. Store in cool place
until ready to use.